Saturday, August 1, 2009

Daring Bakers July 2009 - Marshmallow Cookies

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.


I will send you to her for instructions, because in this moment I'm on vacation, touring Europe on an RV, with little time to spend writing, I'll merely upload the pics of my marshmallow cookies, to show that I met the challenge.
July has been a very busy month, but it was just my luck that the challenge was considered complete with just on kind of cooky baked.

Having no light corn syrup in Italy, I used this recipe for a substitute, as suggested by the almighty Audax Artifex:

* 2 cups granulated sugar
* 3/4 cup Water
* 1/4 tsp. Cream of Tartar
* dash of salt

Directions
Combine all ingredients in a heavy, large pan (stainless). Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage, 238 -240 degrees F.

Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.


Also, I substituted two tbsp of rose water for the same amount of cold water in the recipe.

Here we go with the pic parade:















As for the Milano cookies, as I said July has been a very busy month, and I didn't make it.
The funny thing is that Milano is my hometown, and in all the things I did in July, one was to go there to visit my parents.
So I'm posting a couple of pictures of our recently restaurated cathedral, the Duomo, because it's kind of in topic ;-)







Milan's coat of arms, in a mosaic on the floor of our beautiful covered Galleria:

9 comments:

  1. Oh,I love the idea of using Rose water - I have a bottle of it waiting to be used in my drawer and I was looking for some ideas. What did you think of the rose flavoured marshmallow?

    ReplyDelete
  2. What wonderful looking mallows and that colour is awesome and rose is such a dlicious flavour so scented with a nice aftertaste. Great work on doing these on holidays. Very interesting about the coat of arms. Cheers from Audax in Australia.

    ReplyDelete
  3. Anna--Your bright pink marshmallows are beautiful! I love all the pictures of the process for your Mallows & the extra pictures of Milano--gorgeous! I hope you are enjoying your vacation. :) Email me when you get home.
    Jill

    ReplyDelete
  4. Beautiful cookies, and beautiful pictures of Milan!!

    ReplyDelete
  5. Delicious! What a perfect pink color for the mallows! Yum. :)

    ReplyDelete
  6. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  7. Hi Anna!

    I have a little something for you over at my blog: http://jilliciousdiscoveries.blogspot.com/2009/08/nice-surprise.html
    Have a great day!
    Jill

    ReplyDelete
  8. Milano is one of my favourite cities so thanks for posting the beautiful photos of the Duomo. Your cookies look pretty impressive too. I keep seeing these Milano cookies on different blogs and think it's time I gave them a try.

    ReplyDelete